GLA | GUATEMALA HUEHUETENANGO LOS ANGELES
Classic Profile | Medium roast
Tasting Notes: Red Apple, Malt, Chocolate
IT ALL STARTS AT THE COFFEE FARM
Finca Los Angeles is on the west side of the village of Hoja Blanca in Huehuetenango, Mexico almost visible down the valley to the northwest. Rising from 1525 to 1800 MASL, The farm is made up of two lots on both sides of a sheer ridgeline. Mature Chalum, Mandarín, and Capulin trees rise at angles, providing afternoon shade for the Bourbon, Caturra, and Maragogype coffee plants below. Pure mountain spring water is used for processing their coffees.
TRACEABILITY
COUNTRY
Guatemala
PRODUCER
Huehuetanango
REGION
Finca Los Angeles
VARIETAL
Bourbon, Caturra
PROCESSING
Washed
ALTITUDE
1600 masl
DID YOU KNOW
Experts believe the word Guatemala derives from the indigenous Nahuatl word “Quahtlemallan,” meaning “land of many trees.”
PRICE TRANSPARENCY
$3.53
Price paid by Driftaway (per pound avg. across this months coffees)
$1.30
Fair Trade price per pound
$1.05
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,004 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Coffee from Finca Los Angeles in Huhuetenango, Guatemala has been consistently sweet and delicious since we were introduced to it last year. This coffee comes from talented producers and ideal growing conditions high in the mountains.
AVERAGE CUPPING SCORE
85.25
/100
85.25
SCAA Cupping Score
20 x 69 kg
Bags purchased
2 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Oct 11 to Nov 01 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
